Spicy Grilled Mackerel with Coconut Milk

Grilled Mackerel Padang Style

Ingredients

• 5 mackerel fish
• 2 stalks of lemongrass, bruised
• 4 kaffir lime leaves
• Coconut milk (enough to submerge the fish)
• Water as needed
• Sugar and salt to taste

For the spice paste:

• 10 shallots
• 8 cloves of garlic
• 20 red chilies
• 10 bird’s eye chilies
• 2 pieces of ginger (about 2 inches)
• 2 pieces of turmeric (about 2 inches)

Instructions

1. Prepare the Fish: Clean the mackerel thoroughly. Rub with lime juice and salt to remove any fishy odor. Set aside.

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2. Cook the Spice Mixture: In a large pot, combine the coconut milk, kaffir lime leaves, lemongrass, and the spice paste. Cook over medium heat until the mixture is well-cooked and fragrant. If the mixture reduces too much, add a bit of water to maintain the volume.

3. Add the Fish: Place the mackerel in the pot. Add sugar and salt to taste. Simmer until the sauce reduces and the fish absorbs the flavors. Be careful to turn the fish only once to avoid breaking it apart.

4. Grill the Fish: Once the fish has absorbed the spices, grill the mackerel until the outside is dry and slightly charred. You can use a grill pan or a non-stick skillet.

Spice Paste Preparation

To make the spice paste, blend the shallots, garlic, red chilies, bird’s eye chilies, ginger, and turmeric until smooth. The more spice paste you use, the richer the flavor of the dish will be.

Enjoy your Grilled Mackerel Padang Style with steamed rice and your favorite side dishes for a complete and satisfying meal. Happy cooking!